Quotes of All Topics . Occasions . Authors
I'm a big sports fan.
I was terrible at desk jobs.
I appreciate people who are happy.
I don't like eating in restaurants.
Lifes too short to just breeze on by.
Life's too short to just breeze on by.
Running a business anywhere isn't easy.
I really don't care for the proper chef coat.
I'm always criticizing and only see the mistakes.
I work so hard that I forget to take care of myself.
I think the best restaurants in America should be in California.
I like eggs. My favorite way of cooking eggs is old school French.
The livelihood of the restaurant is dependent upon getting the word out.
I doubt I'd ever do television to the extent that, say, Gordon Ramsay has.
I learned so much more prepping vegetables than I ever did in cooking school.
One of the benefits to ordering food in New York is that you can get food 24/7.
I constantly think I'm a fraud, that this success is not warranted or justified.
Food, to me, is always about cooking and eating with those you love and care for.
I constantly think I'm a fraud - that this success is not warranted or justified.
I'm not trying to bring New York to Toronto. I want to understand Toronto better.
Cooking and gardening involve so many disciplines: math, chemistry, reading, history.
People are trying to figure out what American food is; it's certainly an amalgamation.
I wanted to disprove the notion that you couldn't open a great restaurant in a casino.
I love the intensity of the fine-dining kitchen, but loathe the fine-dining experience.
Just because something's been good in the past doesn't mean it will continue to be good.
We're hoping to succeed; we're okay with failure. We just don't want to land in between.
Fear is a driving force for most of the things that I do. I don't know if that's healthy.
Everyone tries to compare cooks to rock stars. I see more comparisons to the fashion world.
The process and organization leading up to cooking the egg can tell you a lot about the cook.
When I first started to cook, I would cook these elaborate meals, but I rarely cook at home now.
When I was in Japan, everyone wanted to work for Pierre Gagnaire, and they wouldn't miss a beat.
If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is.
Any processed chicken from any place - I'll order it in a heartbeat. I'm very picky about my pork, though.
Yes, natural is good and healthy, and whole foods are important. However, experimentation is important, too.
If people ask me, 'What do you think could improve in Toronto dining,' I'd say there's nothing to improve on.
I'm grasping with how you do something on a large scale with multiple operations and not have quality decrease.
Momofuku is not me. It's everyone. I'm just the facade. We have to exceed expectations and be our harshest critics.
If you're going to be a vegetarian, limit yourself to food from a place you can go to in two hours and just eat that.
Before I had my own restaurant, I was never top dog in the kitchen. I've always had a low opinion of myself as a cook.
'Tampopo's amazing. I think it's an absolutely fantastic movie, but I don't think it captures for me the meaning of food.
I lived across the street from Noodle Bar. I could barely stand it, because you're there all the time; you can't get away.
New York gives us a wide colour palette to cook from. We have cuisines from around the world, and that lets us pick and choose.
When you meet the farmers and go to the farms, you see that they treat their animals like they're family. It makes a big difference.
I'm not cooking every day anymore, and that's the biggest withdrawal. Cooking is honest work. Now I don't know how to measure myself.
For everyday diners in Manhattan, cracking the waiting list at Nobu is said to be harder than getting courtside tickets for the Knicks.
Don't even get me started. I'm not against all vegetarians. But if you're a vegetarian for ethical reasons, you may be causing more harm.
I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.
You can't go into the chef's office of any serious kitchen and not see a copy of Larousse. A must-have for professional and home cooks alike.
Chef Thomas Keller was an inspiration to me and many, many young cooks like me. He told us that the role of the new, modern chef is different.
The one reason why I got into cooking was because I wasn't good at anything else - not that I was good at it, but it was considered honest work.